Total Soluble Solids (TSS) is therefore of extreme importance to measure the quality of apple. Referred to as oBrix, TSS is assessed by refractometry or near-infrared spectroscopy and can be used to check fruit maturity and ripeness, important to determine harvest timing. A balanced crop nutrition can influence TSS content of fruit.
Apple acidity is a relevant characteristic for both fresh and processing markets. It is one of the main group compounds determining flavour. The higher the level of acidity, the more tart the flavor and the better the thirst-quenching properties of processed soft drinks.
Magnesium has a slight effect on fruit acidity.
If you would like more information and would like to speak to a fruit specialist or one of our area managers or agronomists please find all their contact details here.
Contact your local Yara area manager or agronomist
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